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GIANT Single-Serving Cookies: 3 Different Flavors!

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Hi Bold Bakers!

Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.

I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and  a Double Chocolate Chip Cookie 

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Cookie Recipe for 1 – Bigger Bolder Baking

These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy

A Classic Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!

4.9 from 41 reviews
Giant Chocolate Chip Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • ¼ tsp vanilla extract
  • 5 tbsp all-purpose flour
  • ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)
Instructions
  1. Preheat oven to 350oF (180oC).
  2. Place butter in a microwave safe mixing bowl and melt
  3. To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
  4. Mix in the chocolate chips.
  5. Shape dough into a 3-inch disk on parchment paper lined baking sheet
  6. Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
  7. Serve warm or allow to cool on a wire rack then store in an airtight container.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

 

Buttery Soft Sugar Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Sugar Cookie Recipe for 1 – Bigger Bolder Baking

This recipe is a soft sugar cookie, not a crispy cookie. Also I get to add sprinkles, which makes everything better. I love this cookie especially for around the holiday season.

4.9 from 41 reviews
Giant Sugar Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp (1oz/30g) butter, softened to room temperature
  • 3 Tbsp sugar
  • 2 Tbsp beaten egg (crack the egg, beat it, and measure 2 tbsps)
  • ½ tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • ¼ tsp baking soda
  • Pinch of salt
  • ¼ tsp cream of tartar
  • 2 Tbsp sprinkles
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a bowl, mix the butter and sugar together until creamed.
  3. Mix in the egg and vanilla.
  4. Stir in flour, baking soda, salt, cream of tartar, and sprinkles until just combined. Do NOT overmix. You will notice this is a soft dough
  5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  6. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
  7. *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

 

Double Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Double Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This next cookie is my absolute favorite cookie EVER! It’s like eating a fudge brownie and a cookie at the same time. It is best eaten warm and this cookie will definitely curb your sweet tooth.

4.9 from 41 reviews
Giant Double Chocolate Chip Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light brown sugar (or dark brown)
  • 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons)
  • ½ teaspoon vanilla extract (optional)
  • 4 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • 4 tbsp chocolate chips (or semi-sweet chocolate chips)
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a medium size bowl, mix the softened butter and sugars together until creamed.
  3. Mix in the egg and vanilla.
  4. In that bowl, mix the flour, cocoa powder, baking soda, and salt.
  5. Fold in ¼ cup chocolate chips. You will notice this is a soft dough
  6. Place the dough in the center of the baking sheet and mold into a tall ball 3 inches wide.
  7. Dot the top of the cookie with some chocolate chips too if you wish
  8. Bake for 15-16 minutes. don’t go over 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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355 Comments

  1. Rachelarisden on December 8, 2017 at 5:39 am

    This recipe was absolutely amazing !! I made it with dark chocolate chunks and it turned out so soft and chewy 😍

    • Gemma Stafford on December 9, 2017 at 12:33 pm

      Yay! I love to hear that 🙂

  2. Kris on December 1, 2017 at 8:44 pm

    Can I freeze these cookie dough for a different time , if I can , how long will it last?

    • Gemma Stafford on December 2, 2017 at 2:27 am

      Hi Kris,
      Yes! This is a good idea, freeze in portions, pop the frozen portions into a freezer box or bag and that will sit happily in the freezer for about one month. Really nothing should be left too long in the freezer, it is for short term storage.
      I hope this is of help to you,
      Gemma 🙂

  3. Cindy on October 11, 2017 at 9:55 am

    Hi Gemma, I love your recipes and videos. They are amazing! My sister made chocolate chip cookies and they came out great. Today I wanted to try this recipe on my own but I only have lindt 85% cocoa dark chocolate. Will that work? It’s a really bitter chocolate due to the high content of cocoa.

    • Cindy on October 11, 2017 at 9:57 am

      Oh and I’m making it eggless and adding condensed milk to substitute the eggs. Thanks.

    • Gemma Stafford on October 12, 2017 at 4:26 am

      Hi Cindy,
      Yes, it will work, and it did, by the sounds of it!
      This very dark chocolate is a bit harder to work with as it has less cocoa butter, but i am happy you got there
      1
      Gemma 🙂

      • Cindy on October 12, 2017 at 8:48 am

        Thank you for the response. I appreciate it! Have a blessed and wonderful day.

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